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New York Cheesecake
From Dorothy McNett's recipes at www.dorothymcnett.com. A version of an original cheesecake made in NYC, made before the cookie crumb crusts or graham cracker crusts became popular for cheesecakes. Serve garnished with chocolate curls or any fruits of the season, or just serve it as it is! Yum!
1/2 teaspoon olive oil for the springform pan
First make the crust. Preheat oven to 350 degrees. Spread the olive oil over the bottom and slightly up the sides of a 9 or 10 inch springform pan. In a small bowl whisk together the flour, baking powder and salt. Set aside. Separate the eggs and put the yolks in a batter bowl and the whites into another bowl. Add the cream of tartar to the egg whites and using an electric beater, beat the whites, gradually adding the 2 tablespoons sugar until light and fluffy. Set aside. Using the same beater, beat the egg yolks on high speed for about 2 minutes and then gradually add the 2 tablespoons sugar and vanilla. Remove beater and using a spoon or spatula fold the flour mixture into the egg yolks along with the melted butter or olive oil. Gently fold in the beaten egg whites. Gently spread into oiled pan and bake about 10 minutes, or until set up but not browned.
Recipe created 2015-05-11.